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 Posted By: jpshaw 
Sep 24  # 1 of 9
Almost all bread recipes I see call for "place ingredients in bread machine in the order specified by the manufacturer". Is there a formula to transfer that bit of useless information to something I can bake a loaf of bread with? The machine may be the way to go but I'm not spending that kind of money until I see how this homemade bread thing turns out. BTW I've already made several iron skillets worth of Mama's honey cornbread. That was good information. Good cornbread too.
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 Posted By: Mama Mangia 
Sep 24  # 2 of 9
I'm glad you enjoyed it!

Now - I have only ONE bread machine - it's an original - called "lefty and righty". Making homemade bread helps build strong finders, hands and arms in 12 ways! LOL

To begin with - bread machines vary - certain recipes will not work in certain machines.

And then there are "enhancer" recipes.

A friend of mine has a bread machine and due to arthritis, she just places all the ingredients in and lets it mix the dough for her. Then she removes it and shapes it her way and bakes in the oven.

I don't like the shape of the loaves of bread from a bread machine - it's my personal opinion and I'm not going to debate anyone on it.

I'm too used to making homemade bread my way. and I have tons of recipes - if you want any in particular - just let me know.
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 Posted By: jpshaw 
Sep 24  # 3 of 9
A recipe for french bread and one for a normal loaf bread would be fine. I can change it to low sodium with Featherweight baking powder. Please, no "self rising" flour recipes. That I cannot change to low sodium.
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 Posted By: Mama Mangia 
Sep 24  # 4 of 9
Maybe you can modify this and make your own:

Self-rising flour is flour to which leavening has been added. To make your own, add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt to 1 cup of flour. Alternately, be sure to leave out the salt and leavening of a recipe, if you are using self-rising flour in place of regular flour. Leavenings tend to lose their potency over time, so be sure to use it before it expires.


EASY MIXER BREADS
MAKES 2 LOAVES

2 pkgs. active dry yeast
2 c. warm water (110* F. to 115* F.)
1/2 c. instant nonfat dry milk
3 T. sugar
1 T. salt
1/3 c. shortening or 1/3 stick, melted
5 1/2 - 6 c. flour

Sprinkle yeast over warm water in large mixer bowl. Add dry milk, sugar, salt, melted shortening, and 3 c. flour. Blend at low speed until moistened, then beat for 3 minutes at medium speed. Using spoon, stir in enough remaining flour to make a soft dough.
Turn dough onto a lightly floured surface and knead until smooth and elastic. Divide dough in half. Roll each half into a 12 X 6-inch rectangle. Roll up, starting with 6-inch side. Place seam-side-down in 2 greased 9 X 5 X 3-inch loaf pans. Cover; let rise in warm place until doubled (about 45 minutes). Preheat oven to 400ºF. Bake for 30 minutes. Remove from pans and cool on racks.




French Bread

2 T. yeast
2 1/2 C. warm water
1 T. salt
7 or 7 1/2 C. all-purpose flour
1 egg white

Soften yeast in warm water. Let set 5 minutes. Add salt and
2 cups (1 1/2 cups wheat) flour; mix. Add 4 1/2 -5 1/2
(3 3/8-4 1/8 cups wheat) more cups or enough to make a
moderately stiff dough. (Remember that the wheat flour will
need a few minutes to absorb the moisture.) Knead for
10 minutes. Place in a bowl and cover with a slightly damp
towel. Let rise until doubled.

Punch down and let rise until doubled again.

Separate into two portions. Shape into loaves, sealing
together on bottom. Place on a baking stone or in French
bread pans. Using a serrated knife, cut 1/4 inch gashes at
an angle on the tops of loaves. Set in a warm place until
doubled.

Brush with egg white. Bake at 375ºF for 20-25 minutes or
until light brown.

Makes 2 loaves.



White Bread

* 2 pkg dry yeast put into
* 1/2 cup warm Water
* 1 3/4 .lukewarm milk
* 7 cups flour
* 3 TBL sugar
* 2 TBL soft shortening

Take 1/2 of the flour, milk, sugar & shortening - work together. Pour in yeast & rest of flour work until smooth. (dip hands in butter or shortening) Knead. Place in buttered/greased bowl; cover and let rise. (1hr).

After risen, punch down, knead.

Lightly grease pans. Punch down shape into 2 loaves. Put into pans, cover and let rise again. Preheated oven 425 degrees F.

Let bake for 25-30 min. or until done.
Post
 Posted By: Mama Mangia 
Sep 24  # 5 of 9
Wonder Bread

* 2 pkg dry yeast put into
* 1/2 cup warm Water
* 1 3/4 .lukewarm milk
* 7 cups flour
* 3 TBL sugar
* 2 TBL soft shortening

Take 1/2 of the flour, milk, sugar & shortening - work together. Pour in yeast & rest of flour work until smooth. (dip hands in butter or shortening) Knead. Place in buttered/greased bowl; cover and let rise. (1hr).

After risen, punch down, knead.

Lightly grease pans. Punch down shape into 2 loaves. Put into pans, cover and let rise again. Preheated oven 425 degrees F.

Let bake for 25-30 min. or until done.